Almond Crusted Chicken with Cherry Balsamic Sauce

4.86 from 7 votes
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Nutty, crunchy chicken with a sweet and tangy sauce, it’s easy to impress with this Almond Crusted Chicken with Cherry Balsamic Sauce.

Almond Crusted Chicken with Cherry Balsamic Sauce - it's easy to impress with this nutty, crunchy chicken topped with a sweet and tangy sauce. | | gluten free


I am always trying to come up with gluten-free ways to “crunchify” my chicken that don’t require buying special ingredients, like gluten-free bread crumbs. So I thought that almonds would make a great chicken coating. Then I saw this Apricot-Balsamic Chicken from Recipe Girl. The sauce sounded really good, and I know cherries pair well with balsamic vinegar, so I figured I could just use cherry preserves in place of the apricot. Her recipe called for a simple sautéed chicken breast, but I thought that using the sauce with an almond-crusted chicken breast would bring in some additional elements of texture and flavor.

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Now you know I am a total fan of sweet and savory, so this was a perfect combination for me. Then you had the sharpness of the vinegar, and the crunch of the chicken. Rich without being unhealthy. Total contrast, and yet balance. Served with some simple steamed broccoli (which I dipped in more of the sauce) and brown rice, and you have a fairly simple dinner that is full of flavor.

Almond Chicken with Cherry Balsamic Sauce 5

This almond crusted chicken is so easy to make and delicious.
4.9 from 7 votes

Almond Crusted Chicken with Cherry Balsamic Sauce

This almond crusted chicken recipe is coated in almonds and baked to moist perfection. This is a definite go-to weeknight dinner recipe!
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 4 servings


For the chicken:

  • 1 lb thinly sliced chicken breasts or chicken breasts pounded thin
  • 1/4 cup plain Greek yogurt
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 1/4 cup sliced almonds

For the sauce:

  • 1 teaspoon olive oil
  • 1/2 cup sweet onion, chopped
  • 1 1/2 teaspoons fresh thyme, minced or 1/4 teaspoon dried thyme
  • 1/4 teaspoon kosher salt
  • pepper
  • 1/2 cup cherry preserves
  • 3 Tablespoons balsamic vinegar


For the chicken:

  • Preheat your oven to 350°F. Line a baking sheet with foil and spray with olive oil or cooking spray.
  • Combine the Greek yogurt, salt, and pepper in a bowl or plastic bag.
  • Add the chicken, and mix to completely coat each piece.
  • Place the almond in a shallow dish.
  • Dip the coated chicken into the almonds to cover on both sides, and place on the prepared baking sheet.
  • Bake for 15-20 minutes, or until chicken is cooked through. While the chicken is baking, prepare the sauce. Spoon the sauce over the chicken to serve.

For the sauce:

  • While the chicken is cooking, heat oil in a saucepan over medium heat.
  • Add onion, and saute for about 5 minutes, until the onion is soft and translucent.
  • Add the salt, pepper, and thyme, and saute for another minute or two.
  • Add the preserves and vinegar, and stir until the preserves melt and the sauce is thickened,, about 5 minutes.


This recipe was adapted from Recipe Girl's Apricot-Balsamic Chicken
Nutrition Facts
Almond Crusted Chicken with Cherry Balsamic Sauce
Amount Per Serving
Calories 480 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 2g10%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 73mg24%
Sodium 592mg25%
Potassium 742mg21%
Carbohydrates 41g14%
Fiber 5g20%
Sugar 25g28%
Protein 33g66%
Vitamin A 78IU2%
Vitamin C 7mg8%
Calcium 132mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.



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‘); // ]]> This recipe was shared with: Amee’s Savory Dish Fit and Fabulous Fridays #37

  1. Too funny how you and I both went with chicken, but in opposite ways. I coated mine in cherries and topped it with almonds and you coated yours in almonds and topped it with cherries! Love it! Definitely going to try that almond coating sometime. Looks delicious.

  2. Lynn

    Oh, that looks delicious! Unfortunately, I’m the only one in my family who will eat fruit with meat — everyone else thinks it’s weird 🙁 No duck l’orange. No roast pork with apples. No brisket with apricots and prunes.

    I made a savory recipe, too. #19 “Cherry Almond Chicken Salad,” if you want to take a look.

  3. 5 stars
    Love your Improv Challenge recipe Brianne! It’s so easy to make a dessert with cherries and almonds as the main ingredients. Yours is quite unique, yet looks just as delicious!

    I find the sauce especially interesting. I’ve yet to try a fruit and balsamic sauce, though I hear they’re very tasty. I’m bookmarking your recipe to try at some point!

  4. Think you nailed it! Saw your recipe link up on the Challenge and thought “not a dessert, gotta check this one out”. Sounds super yummy – especially the salad. Pinning.

  5. hmmmmmmmmm! I was wondering about trying to make something-cherry-balsamic…
    Now I don’t have to experiment — your sauce looks quite tasty. Thanks for the recipe!

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